Cacete. 


Oak Street 
UNCLASSIFIED 


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vy Paty INGIS 
BULLETIN’ 
OF THE 


American School of Home Economics 


PUBLISHED QUARTERLY AND ENTERED AT CHICAGO AS SECOND- 
CLASS MATTER UNDER ACT OF CONGRESS oF JULY 16, 1894 


SERIES I DECEMBER, 1912 No. 29 


LESSONS IN COOKING 


THROUGH 


PREPARATION OF MEALS 


By Eva R. RoBINSON AND HELEN G. HAMMEL 


A CORRESPONDENCE COURSE 


CHICAGO 
506 WEST SIXTY-NINTH STREET 
ILLINOIS 


AMERICAN SCHOOL OF HOME ECONOMICS 
CHICAGO 


My Dear Madam: 


This Bulletin gives a few sample pages from our new Course— 
LESSONS IN COOKING, THROUGH PREPARATION OF MEALS. Please read 
the introduction carefully and then look over the pages shown. 
This will give you a general idea of how the Course is presented, 
but only an inadequate idea of how interesting and valuable it 
is. The Lessons contain many recipes never before published and 
such attractive menus-they fairly make the mouth water! 


The Course is planned on an entirely new basis. To my mind, 
the only correct basis, for you have to prepare MEALS in the 
home, not single dishes. Individual dishes may be well cooked 
and yet the meal prove a failure because of wrong combinations, 
both from the standpoint of taste and digestion. 


The arrangement of well balanced menus, followed directly by 
the detailed recipes is very convenient and helpful. But giving 
the DIRECTIONS FOR PREPARING THE MEALS is the most important 
feature of the Course. The difficult part of home cooking is to 
plan the work systematically and bring the whole meal onto the 
table at the required time and in perfect condition-—not with 
hurry and worry, some dishes overcooked and some not quite done, 
andehaltiean hnourelate. 


All these points have been considered by the authors, who 
have spent nearly two years in the preparation of the Course. 
Miss Robinson, by the way, has charge of the practical cooking 
at the University of Chicago and is one of the most successful 
lecturers on the subject before women’s clubs, institutes and 
Chautauquas. Miss Hammel is a graduate of the U. of C. anda 
very competent teacher of cookery and dietetics. 


Each of the twelve (12) Parts has a special article relating 
to the "Preparation of Meals," such as waiting on table, dish— 
washing, fuels, care of food, candy making, canning, preserving, 
pickling, planning of menus, invalid cooking, etc. They are the 
best and most practical articles I have ever seen, and I have 
seen a good many. 


Each of the twelve (12) Parts has one or more menus for 
"special occasions" like Thanksgiving, Christmas dinners, chaf-—- 
ing dish suppers, formal and informal luncheons and dinners, 
parties, etc., including table decorations and original ideas. 


Each of the twelve (12) Parts has two or more pages of "Help— 
ful Suggestions," in which are included miscellaneous hints and 
ideas, short cuts and new methods, which will be found especial-— 
ly valuable. 


Each of the twelve (12) Parts gives details of the cost of 
the food served, its food value and the various simplified 
methods of planning and calculating well balanced meals. 


So that the twelve (12) Parts cover the whole subject of home 
cooking and diet as it has never been treated before. 


And the cost of food has been kept down. I have been surpris— 
ed at the attractive menus that have been presented at such low 
cost. When it runs up a bit, suggestions are given for reducing 
the cost. The Course is so sensible and practical and so good in 
every way that I am very, very much pleased with it. 


There is not a home-maker in the country, nor teacher, I 
believe, but would find very many helpful suggestions in the 
Course. The mere fact of having the whole series of nearly 300 
menus with recipes and all, arranged according to season, is a 
great relief to the housekeeper who has been planning meals for 
years and unconsciously grown into ruts. I am sure the family 
would appreciate a change and a few novelties. 


For a beginner in cooking the Course is an invaluable help. 
If all the brides of the year would follow this Course faith-— 
fully, what a great difference it would make in health, happi- 
ness and prosperity! If there is a daughter in the household 
she will be delighted to follow this up-to-date Course. The 
Course will be just the thing for training a new cook. 


The correspondence instruction on the Course is intended to 
be informal—between you and the authors. You may fill out the 
Reports furnished, and so obtain the Certificate of Graduation, 
in one to three years, or you may simply write letters when you 
wish, asking questions. You will receive one booklet, in 
attractive green cover, the first of every month in any case-— 
a fascinating serial story on the fine art of cookery. 


As you may surmise I am enthusiastic over the Course. ne 
Thanks youlwi). soe andi want youvto try it. The regular tuition 
Sepia OU htt Ssuwolle worth it. but if you enroll. immediately: 
we will send the first Part at once and one Part the first of 
every month for a year, give the instructions, etc., on payment 
of only $5.00 cash or on first payment of 50 cents and 50 cents 
a month for eleven months. 


We will also include Membership Privileges in the School-—- 
Circulating Library, Purchasing Department, Bulletins, etc., and 
we will send you our series of twelve "LETTERS ON ECONOMY OF 
TIME AND MONEY," which have been very enthusiastically re- 
ceived——one letter with each Part. 


You enroll subject to approval-—-if the Course does not suit 
you may return the Lessons and all money paid will be returned 
immediately, without question. 


Sincerely yours, 


Director 


DO Oc ee es ees eee een i ee ee ee ee Reel 


SPECIAL COUPON—VOID NOVEMBER 30, 1913 
A. S. H. E., 506 West 69th St., Chicago, Ill. 


Please enroll me for your new correspondence course ‘‘Lessons in Cooking, Through Preparation of 
Meals, in twelve (12) Parts, illustrated, to be sent one booklet the first of each month for a year. You are 
to include also the twelve Letters on Economy of Time and Money, and Membership Privilege in the 
School for three years. I send herewith, the special tuition fee $5.00, cash in full payment (or) first 
payment of 50 cents and agree to pay 50 cents per month until $6.00 is paid. 

. z “ understood that if the course is not satisfactory it may be returned, when all money paid will be 
refunded. 


SIGNED 


ADDRESS 


ee en eR 


Kindly give names of acquaintances who may be interested in taking this Course or in the ‘‘Library of 
ome Economics’’— your name not to be mentioned. In return we will send you our Bulletin, “Free- 


Hand Cooking,”’ or Food Values’’ or ‘‘The Up-To-Date Home, Money and Labor-Saving Appliances.”’ 
WHICH? 


INTRODUCTION 


HE problem of home cooking is to prepare appetizing 
AP and wholesome meals, with due regard to expenditure 
of time and money. 

The typical cooking course teaches the art through sepa- 
rate dishes, leaving the student at a loss as to how to 
combine them and how to prepare whole meals of several 
dishes at the same time. ; 

The beginner, with only a cook book for a guide, often 
attempts the most difficult and complicated dishes first, with 
the result—failure and discouragement, loss of time and 
materials. The cook book gives little help in serving whole- 
some food combination and a balanced diet. It does not 
answer the ever-present question, “What shall be provided 
for today, for tomorrow, for the day after?” 

In this series of lessons is presented a systematic corre- 
spondence course in the cooking of meals, with detailed direc- 
tions, not only for cooking the separate dishes, but also for 
preparing and serving each meal as a whole. 

Each of the twelve parts, into which the course is divided, 
contains the recipes for a week’s menu, typical of one month 
in the year. The average cost of the food served and its 
food value is given. With the exception of seasonabie fruits 
and vegetables, the menus may be applied to any month. 
In the first lessons the simplest recipes are given, gradually 
increasing in difficulty to advanced work in the lessons of 
the later months. The recipes, in most cases, give quantities 
suitable for serving a family of four. 

The menus are planned to give pleasing variety, whole- 

1 


6 INTRODUCTION 


some food combination, and well-balanced meals which may. 
be prepared with economy of time, effort and money. Menus 
for special occasions are included, as for Thanksgiving and 
Christmas dinners, formal and informal lunches and din- 
ners, chafing-dish suppers, birthday and children’s parties, 
GtC: 

Helpful hints and suggestions are given throughout the 
Lessons and at the end of each Part. A full and complete 
index is provided in Part XII. 

In following the course, the student is expected to cook 
and serve all of the meals given in Part I during the first 
month, the meals in Part II during the second month, and 
so on through the twelve parts. The written work consists 
in sending a detailed report of each month’s work, telling of 
successes and failures, giving time spent in cooking, the cost 
of the meals served, and asking questions. Report blanks 
are furnished. A certificate, 16 by 21 inches, on parch- 
ment bond, is awarded if the twelve reports are made. 

In the preparation of the course, the literature of cooking 
has been examined thoroughly and the assistance of a num- 
ber of prominent teachers of cookery has been obtained. 
The course is offered in the expectation that it will prove 
particularly helpful to beginners and be welcomed as well 
by those who have had experience but who desire to perfect 
themselves further in modern methods of cooking. 


AMERICAN SCHOOL OF HOME ECONOMICS. 


LESSONS IN COOKING 


HE art of cookery is as old as history; its development 
AE measures the development of civilization. More people 
are engaged in cooking all or a part of their time than 
in any other occupation. On the selection and preparation 
of food depends, more than on any single factor, the health 
and consequent happiness and prosperity of mankind. 
Cookery is, or should be, a fine art. Like other arts, it 
has its laws of proportion, harmony and contrast. The art 
of cookery appeals to the sense of taste, music to the sense of 
hearing, and the graphic arts to the sense of sight. Gratifica- 
tion of the sense of taste is as legitimate as enjoyment from 
any of the senses. The temperate indulgence of the sense 
of taste is indeed necessary for good digestion, on which 
depend physical well-being and efficiency. A systematic 
study of cooking, then, should be a fundamental part of the 
education of the home-maker. 


GENERAL DIRECTIONS 


1. Have the kitchen arranged.so that utensils and food 
materials are close at hand. A cabinet, shelves, or hooks 
for small utensils—measuring cups, spoons, knives, forks 
and egg beaters; and cooking materials—salt, pepper, spices, 
baking powder, soda, sugar, etc., can be placed conveniently 
in any kitchen. 

2. Clean up as you go along. Put things away imme- 
diately after use. Make use of as few mixing and cooking 
dishes as possible by rinsing or washing and using again. 
Put to soak in water dishes that cannot be cleansed easily. 
Do not make half an hour’s dishwashing in preparing a 
meal. Work neatly—do not “clutter up” the kitchen. 

3. Before beginning to cook, make sure that hands and 
nails are perfectly clean and the hair neatly dressed. 

4. If you cannot remember the recipes, copy them on a 
slip of paper, or, better, on cards perforated so that they 
may be hung on a convenient hook. Preserve the cards in 
an alphabetical card file for future use. 

5. All measurements are level. Sift flour before 
measuring. 3 teaspoons==1 tablespoon; 16 tablespoons== » 
Licup ; 2 Cups=——slqpint: 

9 


16 LESSONS IN COOKING 


Preparing the Meal 


The custard of the floating island should be made in the 
morning, so that it will be cold. 

About three-quarters of an hour before dinnertime, put 
on water for potatoes to heat, salting it. Wash and pare 
potatoes and put into the boiling water. 7 

Set the table. Prepare the white of egg for the pudding. 
Place the completed dessert in a cool place. 

_ Cut the bread and butter and place with water on the 
table. See that the steak ife and fork and salt and pepper 
are on the table. 

Note.—In hot weather do not put butter and water on 
the table until just before serving the meal. 

When the potatoes are about done, start the milk to 
heating, drain off water, mash, and add milk, butter and salt. 

Light the burners under the broiler. Put the mashed 
potatoes in the serving dish and place it in the oven to keep 
hot. If you have no warming closet, put the steak platter 
and plates in the upper part of the oven to get warm. Do 
not let them become hot, as this harms china by making it 
brittle. 

Broil the steak, watching it constantly. 

When the steak is cooked, place it on the heated platter 
and serve with the hot mashed potatoes immediately. 

While the steak is cooking, put to soak the kettle in which 
the potatoes were cooked and other dishes used in preparing 
meal not already washed. 

Remove the steak course from the table and serve the 
dessert. 

BREAKFAST 
Tuesday Lesson 4 
ICED CANTALOUPE OR GRAPE FRUIT 
CREAM OF WHEAT WITH DATES 
MUFFINS COFFEE 
Iced Cantaloupe 

The evening before, wash melons, place in refrigerator to 
thoroughly chill them for breakfast. In the morning cut 
them in two, scoop out the seeds, and serve. 

Cream of Wheat with Dates 
‘Follow the directions given for cooking oatmeal, using, 


18 LESSONS IN COOKING 


] 
cereal has been served. Also any other utensils used in the 
preparation of the meal. 


LUNCHEON OR SUPPER 
Tuesday - Lesson 5 
COTTAGE PIE 
BREAD AND BUTTER SWEET PRESERVES 
LEMONADE 
Cottage Pie 
Line a baking dish with mashed potatoes left from dinner 
the night before. In the center place chopped meat (rem- 
nants of the steak) and gravy. Season well, cover with 
mashed potato. Bake in hot oven 20 minutes. 
Lemonade 
Use the juice of %4 lemon for each glass of lemonade. 
Sweeten with 2 or 3 teaspoons sugar; or—and this is much 
better—use sugar syrup for sweetening, as this mixes at 
once with the water. 


Preparing the Meal 


About 1% hour before lunch-time light the oven burners, 
and prepare the cottage pie and place in oven. 

Next make the lemonade, using very cold water. 

Now see that the table is set, then turn out a glass of jelly 
into a jelly dish and place on the table. 

Cut the bread and butter, and by this time the pie is done 
and ready to serve. 


DINNER 
Tuesday Lesson 6 
ROAST VEAL—GRAVY  - 
BAKED POTATOES BREAD AND BUTTER 


COTTAGE PUDDING—CHOCOLATE SAUCE 


Roast Veal 

After wiping the meat with a damp cloth, with tape or 
string bind it into a compact shape; dredge with salt, pepper 
and flour. 

, Put the meat into a hot oven; after 15 minutes’ cooking, 
lower the heat, baste (that is, pour melted butter or other 
fat over the meat) frequently, and allow at least 20 minutes 
to the pound. Longer cooking is an advantage if the heat be 
gentle. 


SEPTEMBER MENUS 25 
Prune Souffle f 

Beat the whites of 3 eggs until stiff, cut and fold in % 
cup prune pulp and ™% cup sugar, beat until light and 
fluffy. Pour into a buttered baking dish and bake in a slow 
oven until firm. Or the souffle may be served without 
baking, a soft custard being usually poured over each 
serving, in that case. 

Preparing the Meal 

The peas for this meal were left from Monday’s luncheon 
and the prunes for the souffle from breakfast. 

Forty minutes before dinnertime wash and pare the Bae 
toes and put them on to cook in boiling salted water. While 
they are cooking beat the eggs for the souffle and add the 
prune pulp which has previously been prepared. When the. 
souffle is done set in the oven in a pan of water, or if desired 
to serve without cooking place in a cool place until ready 
for it. 

Next make the cream sauce for the peas and after the peas 
have been added set over hot water to become thoroughly 
heated. 

Now put the frying pan on the stove and while it is heat- 
ing prepare the chops for broiling. 

As soon as the chops are brown and are cooking slowly 
put a cup of milk on the fire to heat and then cut the bread 
and butter and place on the table. Now drain the water 
from the potatoes and mash. Put in a hot vegetable dish and 
send to the table. 

Transfer the chops to a hot chop plate and pour the peas 
into a serving dish. 

Remember to keep the dishes washed up as the work pro- 
ceeds and to fill each pan with water as soon as its contents 
have been removed. 


BREAKFAST 
Thursday Lesson 10 
GRAPES 
COLD WATER OATMEAL CREAM AND SUGAR 
BAKING-POWDER BISCUITS COFFEE 


Grapes 

~Wash the grapes by first dipping in boiling water for an 
instant to kill all germs and insects, then let cold water run 
through the bunches. Serve very cold. 


LESSONS IN COOKING 


Part VI 


PLANNING OF MEALS 


Those who have followed the lessons thus far have pre- 
pared a considerable number of well-balanced meals. It is 
time that we considered some of the principles involved in 
the planning of such menus. 

It is hardly necessary to say that meals should be planned 
several days ahead, each meal and each day hinging to the 
preceding one. In this way desirable combinations can be 
made with very little or no waste. If the meal is prepared 
without planning the housekeeper must use what she hap- 
pens to have on hand and a badly balanced meal and poor 
combinations too often result. Or if a market is near she 
is apt to get an expensive piece of meat which can be cooked 
quickly and easily. The bits of meat and vegetables left 
from the preceding day are often wasted, as there is not 
enough of any one to use and no thought has been given 
on how to combine them. In such cases the expense for 
food mounts up amazingly, the family is not satisfied or 
well nourished, and the housekeeper is hurried and worried. 

Let us take as a basis for the planning and preparation 
of meals, three points,—a balanced dietary, pleasing com- 
binations, and economy of time and money. 


Balanced Dietary 


It is not necessary to spend time figuring perfect balance 
of food principles in family meals, but it is necessary to 
have a general idea of the composition of foods (see Part 
I, page v, and pages 114-118), and to be careful that not 
too much protein, or fat, or starch and sugar be served in a 
meal. 

The following examples of combinations often served in 
poorly balanced meals will illustrate this point: 


Copyright, 1912, by Home Economics Association. 
181 


182 : LESSONS IN COOKING 


Beef, macaroni and cheese, peas,—too high in protein. 

Peasoup, meat, cheese, custard,—too igh in protein. 

Beef or mutton, baked beans, Indian pudding,—too high 
in protein. 

Pork, fried potatoes, rich pudding with butter sauce,— 
too high in fat. 

Pork, vegetable with butter sauce, salad with mayonnaise 
dressing, whipped cream dessert,—too high in fat. 

Light meat, potatoes, sweet potatoes, corn, rice pudding, 
—too high in starch. 

Combination rice and meat, potatoes, beets, blanc mange, 
—too high in starch. 

Meat, candied sweet potatoes, jelly, kisses, and rich pre- 
serves,—too igh in sugar. 

The tendency in well-to-do American families is to serve 
meals containing too high a proportion of protein and fat, 
and especially to serve too much. The total “food value” 
in the food eaten should depend chiefly on the amount of 
physical activity taken by members of the family. The 
menu for a farmer’s family should contain more heavy, rich 
foods than that of a family in which the occupations are 
sedentary. The menus given in the Lessons are about an 
average, neither very heavy or light. 

If the dinner is divided into four main courses—soup, 
meat, salad and dessert—plan to have two heavy and two 
light courses, such as cream soup, light meat, rich salad and 
light dessert ; or clear soup, heavy meat, light salad and rich 
dessert. In a three-course dinner, make two of the courses 
moderately heavy and the third light, or in a three-course 
luncheon or supper have two courses light and the third 
heavy. 


Pleasing. Combinations 
That good digestion depends to a considerable extent on 
pleasurable taste in eating has been proved scientifically as 


270 LESSONS IN COOKING 


to serve, spread the tomato mixture on the top of each of 
4 squares of toast, place the bacon on this, and serve at once 
with the muffins and coffee. 


SATURDAY MORNING BAKING 


Raisin Brown Bread 

One c each, rye meal, granulated cornmeal, graham flour, 
34 t soda, 1% t salt, 34 c molasses, 134 c milk or water, I c 
chopped raisins, p 31. 
Hot Cross Buns 

Scald 1 c milk, add to it 2 T butter, %4 c sugar, % t salt; 
when lukewarm, add % yeast cake dissolved in % c luke- 
warm water, 34 t cinnamon, 1 egg well beaten, and 3 c flour. 
When thoroughly mixed, add % ¢ raisins, stoned and quar- 
tered, cover, set in a warm place, and let rise over night. 
In the morning, shape in forms of large biscuit, place in pan 
1 inch apart, let rise, and when double in bulk bake 20 m. 
Before baking, press a cross shape into the top of each, or 
when baked and cooled, make a cross of frosting on top of 
each. 
Pfeffer Nuesse 

Mix and sift together I c sugar, 2 c flour, % T cinnamon, 
1% T cloves, % T mace, 4% T nutmeg, 1 t baking powder; 
add the grated rind of %4 lemon, % c finely chopped citron, 
and mix to a dough with 3 eggs. With buttered hands, 
shape into small balls the size of a hickory nut. Place an 
inch apart on waxed or buttered paper and bake to a delicate 
brown in a hot oven. This recipe will make 3 dozen cakes. 


Method of Work 


Immediately after breakfast, make the Raisin Brown 
Bread, and while steaming, work down the dough for the 
Hot Cross Buns, shape and set to rise. Now make and 
bake the Pfeffer Nuesse. By this time the buns are risen 
and may be baked. Place the Brown Bread in the oven the 
last half hour to dry off and prevent any sogginess. 


LUNCHEON OR SUPPER 
Saturday Lesson 169 
SCALLOPED FISH AND MACARONI 
RAISIN BROWN BREAD ‘TEA 


276 LESSONS IN COOKING 


EASTER LUNCHEON 
Lesson 174 
MINT COCKTAIL 
CHICKEN CROQUETTES WITH MUSHROOM SAUCE FINGER ROLLS 
BIRD S-NEST SALAD 
ANGEL PARFAIT IN ROLLED VANILLA WAFERS 
WHITE AND SUNSHINE CAKE WHITE AND YELLOW CANDY EGGS 


Color Scheme—Yellow and White. 


Table Decoration 


Daffodills or jonquils may be used for the flowers. A 
pretty effect is secured by having yellow crepe paper under 
a lace or Mexican table cover or doilies. Tiny chickens can 
be used effectively either as a center piece or for favors. 
One can be put at each place holding in its nib a dainty place 
card in the shape of an egg painted on yellow and white. 
Mint Cocktail 


Cut I can pineapple into small cubes. Remove the pulp 
of 3 oranges from the dividing membrane and cut into 
small pieces. Break % pound after dinner mints into tiny 
pieces and mix with the fruit an hour before lunch, setting 
away in a cold place; serve in sherbet glasses, covered with 
crushed ice and powdered sugar. 


Chicken Croquettes 


To 1% c thick white sauce (6 T flour, 4 T butter, 14% c¢ 
liquid), add 3 c chopped cold cooked chicken, 34 t salt, % t 
celery salt, speck cayenne pepper, 2 t lemon juice, and if 
desired a few drops onion juice. Mix well, set in the re- 
frigerator until very cold, then mould with the aid of a 
chicken croquette mould into tiny chickens. Egg and crumb 
and fry in hot fat. 

Mushroom Sauce 


Make 2 c medium white sauce (4 T flour, 4 T butter, 2 
c liquid), using part cream and part chicken stock. To this 
add two cans of the button mushrooms. Season well and 
just before serving add 1 T minced parsley, if desired. 
Finger Rolls 


Mix and sift twice 1 qt. flour, 2 T sugar, 1 t salt, and 3 T 
baking-powder. Cut in % c shortenmg, rd, snowdrift, 


SEPTEMBER MENUS—COST AND FOOD VALUE—FOUR 


PERSONS. 

FOOD. UNITS. bs 
STARCH 
SUPPLIES— Cosa TOTAL. PROTEIN. Fat. & SUGAR. 
S TDSSeHOUT ee ctertsciete i elec $0.09 4,920 590 147 4,183 
1-7, ib.) Cornstarch: 2... 01% 265 ad bees 265 
tel D sCOrn med ieee fel enses .04 1,739 illaizf 191 1,391 
ap lis Mehl Sos Gon ae Boe) 6,025 783 362 4,880 
LAM iD Crackersar. ci stec ce .03 400 36 80 284 
TERI Dae RECO ee en te. pee O01 204 18 2 184 
¥g pkg. Rolled Oats..... 01% 426 T7 30 319 
WeupkezCry ef) Wheat... ..a1.02 354 53 18 283 
¥Y pkg. Corn Flakes..... 02% 730 80 7 643 
1% pkg. Sh’d. Wheat .... .04 510 66 23 421 
oS SmOZ MACHT ONIs ete sree. .02 400 60 8 332 
Tela aD lOCH mer. canicrcrore .02 400 4 4 392 
ave AW aysts ike he: a5 yo ioeeoo or Bates 10,230 wee aie: 10,230 
% pt. Caramel Syrup.... .03 1,000 Ae ears 1,000 
IeN tS VLU Dstetrctaci cee wees .06 2,000 Perea At 2,000 
% pt. Orange Marmalade .15 800 4 20 776 
% pt. Grape Jelly...... fils) 1,000 Nhe ae Seite 1,000 
Leal DHmLL ONC Ver sems tebe teoneee .O7 800 8 shat pete 792 
DEIDSeeslrlolme steaks .we. 40 1,970 611 1,359 ASG 
2 Ibs. Neck of Beef...... .28 1,060 572 488 seat 
4 lbs. Shoulder Veal..... 64 1,920 806 1,114 ete 
TSI DAS SKirte Ss tenkty. a. ks i e 605 254 351 Shake 
1144 Ibs. Veal Cutlets..... » .380 1e05e 414 621 Sis 
4 ibs. Rump’ Roasts: ..-. 56 4,440 2,398 2,042 Sys eo 
tba ELalibu tee s.e. enc ree: salts 470 287 183 Sate 
Zo MOOZ MES SS tie tenths olen 50 2,381 762 1,619 she 2 
PSE pts MILKS eae Rtce terra Ps 5,850 Labial 3,042 1,697 
Ze DUS OLeCAIM Serer eteecenter .40 1,820 91 1,565 164 
Vel be WC eCCSOriiete heise. vsepate 05 514 129 375 10 
Z2ElIDSaebUttCraere eee cn eit .64 PAs 36 7,174 shoots 
16 VIDA OlOR Re ccs bans esters .10 1,762 9 ibaa nie 
TinkseRotatoesmecce rier foe 2,247 247 2, 1,978 
af jolie. INER AA Eth 6.5.6 5- 05 1,605 337 289 979 
tecanw Leach (lbs) sere ere. .10 510 126 16 368 
ae ochay AO GE aia ang sake 500 65 50 385 
AVA. Moy TERPRIONISS doin oo me ae .03 484 96 305 83 
IMSmalleGab pager race .03 145 29 12 104 
cane Tonia LOCSieee eee PO 210 44 15 151 
RR MIO: JepeUhe I Geen woo vars 210 1,600 48 Bie 1po2 
TaD Be DACCSS atetcrere re orci .05 725 14 51 660 
3 + bANANAS ae ere eee ere 04 200 al 11 178 
A LLIiGMONS Rene cree ieee ce ree 05 73 7 10 56 
1A AD KoA DP DLGN ay cei cuore oe ene BLO 440 13 $1 396 
2o Cantaloupes sees actetsrs he BLO 360 21 reo 339 
i basket Grapes........ .03 209 10 32 167 
LS. OTrangery gS re 038 85 5 3 77 
Zi DANANAST shee 5 arcteasetenste .03 150 7 8 135 
1% basket Peaches ...... Sale 232 16 5 211 
To ain RASPVCEILCSime er. cate 05 200 16 aa 184 
36 Apt, sCAtsuperes serge 038 100 10 ce os 87 
1=1G il beeCOcode cae teen. .04 145 25 at 43 
TALS A COMCCM ae ewer 4 stekats sea ster sks Sietere 
Le1 OF UDsey LES severe se cee remorse .03 stsiote 
Total siertetec ster Gee. setts $8.00 73,460 10,563 20,018 39,379 


Foop UNITS PER DAy—10,494. Foop UNITS PER DAY PER PERSON—2,623. 
Cost oF FooD PER DAay—$1.14. CosT PER DAY PER PERSON—$0.28. 
OF THE TOTAL Foop VALUE 14% IS PROTEIN, 32% IS FAT AND 54% IS 

STARCH AND SUGAR. 

NoTEe.—A well-balanced diet contains 10% to 15% of protein, 25% 
to 40% of fat, and 40% to 60% of starch and sugar (carbohydrates). 
An average sized man, with light exercise, requires per day a total of 
about 2,800 food units; an average woman, 2,200 food units; and a child, 
7 to 9 years old, 1,400 food units. See Bulletin of the School, “ood 
Values.” t- 

39 


WHAT A FEW MEMBERS SAY 


“T have had splendid success with every recipe and have 
received so many compliments my head would be quite 
turned did I not remember to give all the credit to implicit 
following of directions in my new Course. Preparing meals 
has become a real delight, and I’ve recovered from “brain 
fag” through thinking “what to have to eat.”—Mrs. M. B. 
C., Macoun, Canada. 


“T have cooked in my home for sixteen years, but find 
many new rules and better variations of old ones in the 
course. I have tried most of the recipes with excellent suc- 
cess. The articles at the beginning of each booklet and the 
“Economy Letters” I read with great care.”—Mrs. C. J. E., 
Stoneham, Mass. 


“T have certainly derived a great deal of benefit from your 
Lessons * * *~ I don’t believe I would keep house with- 
out the Course now. My cooking and housework before 
seemed a terrible worry and drudgery, while now it is the 
greatest pleasure I have.’—Mrs. W. M., Kansas City, Mo. 


“Our cook has given us delightful meals since I sub- 
scribed for your Course. As she was anything but success- 
ful before, I cannot but give the credit to your admirable 
lessons. Mr. Eldridge says that the Course is worth $50.00 
to us.’—Mrs. L. S. E., Sanford, Conn. 


“T never could get my daughter at all interested in cook- 
ing before, but since taking this Course, she has been very 
successful with the meals and begins to find cooking a de- 
light.”—Mrs. J. C. W., Dubuque, Lowa. 


“Every recipe I’ve tried has been a grand success. The, 
are so accurate that it is a pleasure to use them. Tho I 
have a number of cook books, I have never found one that 
just ‘fills the bill’ until I found this. What I like is the full 
instructions just how to begin a meal, what to have and 
how to cook each article. I am thinking by the time I’m 
thru the twelve Parts Ill like to cook; now it’s the worst 
job I have, and women on farms usually have plenty of 
jobs, too.”—Mrs. D. E. R., R. D. No. 12, Grove City, Pa. 


“Since taking the Course I have reduced our food bills 
over 25%, even with the increasing price, and that with 
greater satisfaction to my family. The Economy Letters 
alone are worth the price of the Course.”—Mrs. F. W. C., 
Berkeley, Cal. 


en 


LESSONS IN COOKING, THROUGH PREPARATION OF MEALS 


By Eva ROBERTA ROBINSON AND HELEN GUNN HAMMEL, 

New Correspondence Course, in 12 Parts, each containing a week’s menu, 
with detailed recipes and full directions for preparing all meals; 
also menus for all occasions, special articles, ete. 
American School of Home Economics, Chicago. 

Synopsis. 

Part I SEPTEMBER MENUS; Tables and Definitions; Processes 
in Cooking; General Directions; Setting the Table; Helpful Suggestions ; 
Cost of Food and the Food Value of the Meals Served. 

Part II OCTOBER MENUS; Waiting on Table, With and With- 
out Maid; Saturday Baking; Helpful Suggestions; Detailed Cost of Food 
and Food Value for Each Day, and Summary. 

Part III NOVEMBER MENUS; Dish Washing, With and Without 
Running Water, with Dish Washing Apparatus; Thanksgiving Dinner 
Menu, Recipes, Table Decoration and Serving; Dressing and Trussing of 
Fowls; Care of Fish; Methods of Cooking in Fats, Tests of Temperature, 
ete.; Cake Baking, Temperatures for Oven and Tests; Cost of Food and 
Food Value of Each Meal, and Summary. : 

Part IV. DECEMBER MENUS: Candy Making, Classes, Methods, and 
Recipes: Christmas Dinner Menu, Recipes, Table Decoration and Serving ; 
Cost of Food and Food Value; Suggestions for Reducing the Cost of the 
Food Served. 

Part V. JANUARY MENUS: Fuels and Fuel Economy, Coal, Coke, 
Wood, Gas, Gasoline, Kerosene, Alcohol, Electricity, Reading Gas and Elec- 
tric Meters; Informal Luncheon Menu, Recipes, Table Decoration and 
Method of Serving; Fireless Cookers and Their Use; Cost of Food and 
Focd Value; Reducing the Cost. 

Part VI. FEBRUARY MENUS: Planning of Meals; A Balanced 
Dietary; Suitable Combinations; Economy; Suggestive Menu Chart; 
School Luncheons; The Worker’s Lunch; Cost of Food and Food Value; 
Reduction of Cost. ry 

Part VII. MARCH MENUS; Marketing and Cuts of Meat; Chafing 
Dish Supper Menu, Recipes, Table Arrangement and Decoration, Serving ; 
Carving at Table; Amounts to Serve for Various Numbers; Helpful Sug- 
gestions; Cost of Food and Food Value; Reducing the Cost. 

Part VIII. APRIL MENUS; Kitchen Conveniences and Appliances; 
Formal Easter Luncheon Menu, Recipes, Table Decoration, Serving; Help- 
ful Suggestions, How to Seal Moulds, Shape Croquettes, etc. ; Cost of Food 
and Food Value; Reduction of Cost. 

Part IX. MAY MENUS; Care of Food in the Home; Care and Use 
of the Refrigerator; What to Do Without Ice; Care of Left-overs; Buy- 
ing Supplies; Emergency Meals; May Breakfast Menu, Recipes, Table 
Decoration, Serving; Invalid Cookery; Cost of Food and Food Value; 
Reducing the Cost. 

Part X. JUNE MENUS; Canning, Preserving, Jelly Making Recipes, 
Full Details of Various Successful Methods and Appliances; Wedding 
Breakfast Table Decoration, Menu, Recipes, Seating of Guests, etc. ; Help- 
ful Suggestions; Cost of Food and Food Value; Reduction of Cost. 


Part XI. JULY MENUS; Pickling Fruits and Vegetables; Canning . 


Vegetables, Recipes; Picnic Dinner Menu, Suggestions for Packing, etc. ; 
Children’s Party Menu, Recipes, Table Decoration, Methods for Serving; 
Cost of Food and Food Value; Reducing the Cost. 

Part XII. AUGUST MENUS; Household Tests and Food Adultera- 
tions; A Foraml Dinner Menu, Recipes. Table Decoration, Service, etc. ; 
Quick Meals for Hot Weather; Complete Index, Alphabetical with Cross 
References ; Classified Reprint of Monthly Menus; Glossary ; Bibliography. 


>. aie 


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